Caramel Pot de Creme

/ Wednesday, September 25, 2013

So, this Sunday became more complicated schedule wise than I thought it would be, so I needed to settle for a quick, easy, but still delicious recipe. I stumbled across a quick Pot de Creme recipe online that would work perfectly for the  occasion. So, if you're ever in a pinch for time, this recipe is a go-to for sure.

Caramel Pot de Creme

Yields: 8 4 oz. ramekins
For the Creme:
1 1/4 cups sugar
2 cups whipping cream
6 large egg yolks

Place sugar in a heavy saucepan over medium low heat. As the sugar heats up, the edges and bottoms will melt first. Using the handle of the pan, swirl and tilt it to promote further melting.
Once the sugar has turned deep amber (385degrees F) slowly whisk in the heavy cream. The mixture will violently bubble but will subside quickly as you whisk.* Turn off stove and remove pan from heat. Let mixture cool for 15 minutes.
In a medium bowl, whisk the egg yolks.
Return caramel filled saucepan to stove top over medium low heat. Then gradually whisk the egg yolks into the caramel mixture. Continue to cook over medium heat, stirring constantly with wooden spoon until the custard coats the back of the spoon, about 4-5 minutes. Remove from heat and pour mixture through a fine mesh strainer into preferred vessels** and refrigerate until chilled, about 4 hours.
Let the pot de crème stand at room temperature for 15 minutes and then garnish to preference.

Recipe Notes:
* At this point I had difficultly with the carmel getting solid. Be sure to whisk quickly so this doesn't happen, however, if it does, just leave it on for a few minutes to get the carmel partially re-melted. When you whisk in the egg yolks the rest will melt back down.

**Use small vessels. This dessert is super rich, and it will be hard (but tempting!) to eat a huge amount of it.

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